Browned Butter and Sage Applesauce

EXTRAORDINARY!


This recipe is for canning (courtesy of Better Homes and Gardens), but you could easily make this and refrigerate it for use with pork or as a tasty, mindblowing treat.


I made the mistake of not taking the advice of the book. This recipe calls for a food mill. You NEED a food mill if you follow this recipe exactly. If you don't have a food mill, peel and core these apples and then throw them in a food processor at the appropriate stage.


Browned Butter and Sage Applesauce
Makes 6 pints or 3 quarts


Ingredients:
- 8 pounds tart cooking apples
- 2 cups water
- 1/2 cup snipped fresh sage
- 3/4 to 1 1/4 cups sugar
- 1 cup butter


1. Core and quarter apples. In an 8- to 10-quart heavy pot, combine apples and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes, or until apples are very tender, stirring often.


2. In a small saucepan, heat 1 cup butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat.


3. Press apples through a food mill or sieve. Return pulp to pot; discard solids. Stir in enough of the sugar to sweeten as designed. Stir in butter and sage with sugar. Stir in 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.


4. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.


5. Process filling jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Spicy Butter Sauce

This recipe comes from Pioneer Woman. This sauce is meant for baking shrimp, but it would also be delightful with any seafood.


The best part of this sauce is soaking it up with crusty bread or tossing it into angel hair pasta.


Spicy Butter Sauce


Ingredients:

• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Arrange protein (if using) in a single layer in a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the protein.

If using with pasta or as a dip, simply melt in a saucepan over medium heat until butter is bubbly and hot.

Serve with hot crusty bread.